Dissolve the yeast in warm water with 1 tsp of sugar and let stand until foamy. Mix all the ingredients for the dough, add the yeast mixture and knead the dough. Cover and let stand until doubled. Knead it again, cover and let rise again.

For the filling, rub the orange zest in sugar and add the coconut.

Divide the dough in two parts. Roll on part in circle, sprinkle with half a filling and cut in wedges. Roll them and arrange in pan slightly touching each other. Repeat with another part of the dough. Let them rise in the pan. (I put them in a fridge over night, tomorrow took them out one hour before baking.) Bake the rolls in the preheated oven to 200C until golden brown. Take it out from the oven and pour the syrup over them.

For the syrup, mix all the ingredients in a small saucepan, bring it to boil, lower the heat and let it simmer for 1 minute.